Enjoying seizure-free days on the Ketogenic Diet

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There are probably more carbs in one traditional peanut and jelly sandwich than what are allowed in an entire week on the keto diet – BUT that doesn’t keep Autumn from enjoying one! This recipe once again comes from Dawn Martenz’ Keto Cookbook. We just quadruple the recipe and bake it in a pan instead of putting into muffin cups, although when we first started the diet we always used muffin cups – do what works for you!

Here are the ingredients for the bread/muffins:

(Click on “Recipes” tab for exact measurements.)

You can with use either Whole Ground Flaxseed Meal or Golden Flaxseed Meal.

Measure out all ingredients.

This shows 2 quadruple batches. Put in 35 degree oven and bake for approximately 15 minutes

Once cooled, cut the bread into small squares and weigh the entire amount:Weigh the entire bread amount and then divide by 4 to get weight for 4 individual portions. Measure that individual amount out and place into a small ziplock bag:

Place all your bags in a container and store them either in the refrigerator or freezer. Whenever you are going to make a sandwich just take a bag out to thaw for a bit before using.

Ok, so when you are actually ready to make a good old peanut butter and jelly sandwich, here is what we do:

Measure out the peanut butter and butter and mix together:

Then spread it evenly on your bread – although Autumn often licks quite a bit from the spatula before it makes it on to the bread 🙂

Then measure out your fruit. A note here: You can use whatever fruit you like – just check your amounts in the ketocalculator. You will see a picture here of measuring out blueberries. However, she often takes raspberries and stirs them up with a pinch of stevia to make a jelly – see the very first picture at the top of this post. You can use either fresh or frozen berries.